Rice pudding - a dessert so beloved, it transcends generations and borders. For me, Payesh, as we call it in Bengali, is more than just a sweet treat; it's an emotional connection to my heritage and family.
As the first day of January approaches, our household becomes a flurry of celebrations: birthdays, anniversaries, and the occasional festive gathering. And what's often at the center of these events? My mother's Payesh, of course. We Bengalis have a peculiar affinity for this creamy rice pudding, which has been a staple in our diet for centuries.
Interestingly, Payesh is known by many other names - Kheer, Khiri, Phirni, and more - with its origins dating back nearly 2,000 years to the Lord Jagannath Temple in Orissa. It was originally an offering to Hindu gods but has since become a symbol of prosperity and good fortune.
What I admire most about Payesh is its simplicity. My mother's recipe requires minimal ingredients: short-grained rice, whole milk, sugar, and cardamom pods. The process itself is almost meditative - watching the rice boil, feeling the aroma waft through the house, and waiting for that perfect consistency. When served, it's like a warm hug on a cold day.
Recently, I found myself craving Payesh in New York City. Standing in front of a counter filled with various flavors, my heart yearned for something familiar. It wasn't until then that I realized how much my mother's Payesh had become an integral part of me - not just a taste but a connection to home and family.
So, I decided it was time to learn the recipe myself. With some trepidation, I attempted to recreate my mother's Payesh. To my surprise, it turned out beautifully, with a creamy texture and subtle sweetness. It wasn't perfect, of course - nothing is - but it was deliciously close.
If you're looking for a taste of nostalgia this season, give Payesh a try. With its versatility and simplicity, it's an excellent option for anyone - lactose intolerant or not. And who knows? You might just find yourself drawn to the comforting warmth of this beloved dessert.
As the first day of January approaches, our household becomes a flurry of celebrations: birthdays, anniversaries, and the occasional festive gathering. And what's often at the center of these events? My mother's Payesh, of course. We Bengalis have a peculiar affinity for this creamy rice pudding, which has been a staple in our diet for centuries.
Interestingly, Payesh is known by many other names - Kheer, Khiri, Phirni, and more - with its origins dating back nearly 2,000 years to the Lord Jagannath Temple in Orissa. It was originally an offering to Hindu gods but has since become a symbol of prosperity and good fortune.
What I admire most about Payesh is its simplicity. My mother's recipe requires minimal ingredients: short-grained rice, whole milk, sugar, and cardamom pods. The process itself is almost meditative - watching the rice boil, feeling the aroma waft through the house, and waiting for that perfect consistency. When served, it's like a warm hug on a cold day.
Recently, I found myself craving Payesh in New York City. Standing in front of a counter filled with various flavors, my heart yearned for something familiar. It wasn't until then that I realized how much my mother's Payesh had become an integral part of me - not just a taste but a connection to home and family.
So, I decided it was time to learn the recipe myself. With some trepidation, I attempted to recreate my mother's Payesh. To my surprise, it turned out beautifully, with a creamy texture and subtle sweetness. It wasn't perfect, of course - nothing is - but it was deliciously close.
If you're looking for a taste of nostalgia this season, give Payesh a try. With its versatility and simplicity, it's an excellent option for anyone - lactose intolerant or not. And who knows? You might just find yourself drawn to the comforting warmth of this beloved dessert.
! But seriously, I had no idea Payesh was a thing outside of Bengali culture - my friend from Iran just told me she loves it and now I need to try it too 
. And omg the story about finding payesh in NYC is so relatable... like when you're so homesick that even thinking about food can bring back memories 
. My mom's cooking should be on the list of things I can finally make without burning everything down... here's to new year, more attempt at paying attention 
!
! I mean, can you blame me? It's like they're talking directly to my heart 
. I've had Payesh (or Kheer, or whatever it's called in different parts of India) a million times at family gatherings and festivals, but never thought about how much it meant to the person sharing it 
. And oh man, the part where they mention trying to recreate their mom's recipe? Same 
. Anyway, if you haven't tried Payesh yet, what are you even doing with your life? Go give it a shot and see why it's such an emotional connection for so many people 
Like, I'm happy to see my grandma blow out candles, but can't we just stick to the New Year's resolutions that last until the 14th? 
my fave part is how it's not just about the taste but the nostalgia and emotional connection, too. its like, who needs new year's resolutions when you can just have payesh every day? 
. Anyway, if you're feeling nostalgic or just want to try something new, I highly recommend giving Payesh a shot 
. Trust me, your taste buds (and your family) will thank you 
January is already here and I'm worried about the latest climate change report... apparently, 2024 was the hottest year on record 
and it's only going to get worse. The science is clear: we need to act fast or face the consequences. I know some people are looking for a pick-me-up dessert to start the new year, but have you seen the latest numbers on global food production? It's all downhill 
i was eating payesh at my favorite restaurant in boston but then it started raining and everything turned into ice cream 
idk why but it made me think about rice pudding as a comfort food lol maybe its cuz we grew up having it on special occasions and it brings back happy memories 
. It's just rice and milk, fam! But I do get why it holds a special place in your heart - there's something so comforting about a warm, sweet treat after a long day. And I love how simple the recipe is, even if it does take some practice to get right 
. Anyway, if you're feeling nostalgic, go give it a shot - it's hard to resist that creamy goodness 
. and yessss its so easy to make too, even if it does take some time to get it right 
. Plus, it's so easy to make! My mom's recipe was a game-changer - who needs fancy ingredients or complicated techniques when you have simple short-grained rice and whole milk?